Roll out the puff pastry into two rectangles, each 30 x 23 cm, and set
aside in the fridge to rest.
Meanwhile, make the filling. Heat the oil in a large, heavy-based frying
pan. Fry the onion and 2 crushed garlic cloves over a low heat for 20
minutes, stirring now and then. Set the fried onion mixture aside.
Add the chestnut mushrooms, remaining garlic and half the tarragon to
the frying pan and cook over medium heat, stirring, until the mushrooms
have softened, about 10 minutes.
After 5 minutes of frying add in the soy sauce or tamari and Marsala or
sherry is using. Season with salt and freshly ground pepper. Strain the
mushrooms and set aside, reserving the mushroom juices.
In a food processor, blend the cashews and the reserved liquor to a smooth
paste, adding a little water if necessary.
Add the fried onions and mushrooms into the food processor and blend until
smooth.
In a large mixing bowl mix together the cashew paste, onion and mushroom
mixture, breadcrumbs, ground almonds and remaining tarragon.
Preheat the oven to 220°C/ Gas 7 and remove the pastry from the fridge.
Place half the filling mixture onto the middle of one of the rectangles
and shape into a sausage with your hands.
With a sharp knife, cut the pastry either side of the filling, into strips.
Start in the left hand corner and work at a forty-five degree angle towards
the filling. Then repeat on the right hand side.
Fold in the pastry ends first and then cross over the pastry strips from
alternate sides.
When the mixture is well-wrapped within the pastry, glaze the pastry parcel
with the beaten egg.
Repeat the process with the remaining pastry rectangle and filling.
Place the parcels on a floured baking sheet and bake for 35-45 minutes
until golden brown.
Serve with roasted vegetables and a creamy mushroom and chive sauce.